Grilled Vegetables with Lemon Yogurt Sauce

Let the natural taste of vegetables stand out in this straightforward grilled dish. This makes for a superb antipasto or siding to any main course. For vegans, skip the yogurt dressing and drizzle the veggies instead with an herbed balsamic vinaigrette.

Prep Time

10 mins

Cooking Time

15 mins

Ready In

25 mins

Yield

5

Cuisine

Greek

Cooking Method

Grill

Grilled Vegetables with Lemon Yogurt Sauce Ingredients

1 large white onion, cut into rings

1 large red bell pepper, cut into strips

1 large green bell pepper, cut into strips

500 grams asparagus, tough ends trimmed

100 grams portobello mushrooms, halved

1 large eggplant, sliced diagonally

1 large zucchini, sliced diagonally

2 cloves garlic, minced finely

1 1/2 teaspoons salt

3/4 teaspoon black pepper

2 tablespoons olive oil, divided

1 1/2 cups plain yogurt

4 cloves garlic, minced

1/2 teaspoon salt

lemon juice

4 tablespoons honey

1 tablespoon dill

white pepper, to taste

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How to make Grilled Vegetables with Lemon Yogurt Sauce

Cook vegetables and mushrooms in batches on a preheated grill, about 4 minutes on each side or until tender. Arrange on a serving platter and drizzle with remaining olive oil. Serve with yogurt sauce on the side.

Make the yogurt sauce: Combine all the ingredients in a medium bowl; mix well. Serve alongside grilled vegetables.